Henry Rifle Forums

The only three ESEE knives I own. Can't think of a job needing a knife that one of these could not handle. I've only used the smaller 3 for some kitchen duty. The 6 has seen the most over the last six years I have owned it. The 1095 steel is very easy to keep sharp. Keep them oiled cause 1095 likes to rust just looking at it.

thanks for bringing these knives to my attention .... I've never heard of them and admit I'm impressed

Those are nice knives.

Nice-looking knives, and they appear to have seen some good service.
And ESSE is new to me, too.

ESEE have a lifetime transferable warranty. Made in the USA. Gotta love that. They have many different sizes and they don't cost too much. They are not cheap but worth every penny.

I've never heard of them. Where in the USA are they made?

Almost everything you might want to know about ESEE knives. https://www.eseeknives.com/faq.htm

Made in Idaho by Rowan.

PMC wrote:Made in Idaho by Rowan.

Thank you! Thanks for posting the website too.

I have a 4.....it may just be the perfect knife

I've been reading up some on the 1095 steel. Also have looked over a TJK fixed-blade knife made in this steel. There was an "echo" comment to what you said about rust on that web page :

One thing to be aware of: the 1095 steel performs wonderfully, but it can rust if you’re not careful…the blade needs to be kept oiled, or watched carefully, as with any carbon steel blade.

My question is this. Is the primary watchfulness needed after use, say after meat or veggies prep? Or does it rust, as you said, "just looking at it?" By that I mean whenever the blade is not in use, stored in a drawer or knife case?

BTW, I'm learning a little more from researching this TJK knife. It has a chisel edge. This has been interesting stuff to read about so far.
Thanks for any help on this 1095 steel.

PMC wrote:The only three ESEE knives I own. Can't think of a job needing a knife that one of these could not handle. I've only used the smaller 3 for some kitchen duty. The 6 has seen the most over the last six years I have owned it. The 1095 steel is very easy to keep sharp. Keep them oiled cause 1095 likes to rust just looking at it.

image.jpegimage.jpegimage.jpeg

Hey PT7,
The ESEE 1095 is coated for protection. I stripped the coating off my ESEE 6 but used cold blue on it. If you did veg or meat prep and do not clean and wipe the uncoated edge clean as well as the lasered lettering, then you would most likely get some rusting with it sitting in the sheath.

I keep either a light coating of CLP or silicone from a cloth on my 1095 blades. If moisture is left inside the sheath that could cause an issue. As long as you keep em clean and oiled you are ok. Just wash them good before food prep. I use them but before they go in the safe I oil them with just the slightest coating.

I really love 1095 steel for knives. If you use em enough you will keep the rust knocked off

Those are real nice. I like the one in the top left!

Thanks, PMC!
I'm looking at two ESEE models and the TJK fixed-blade I mentioned -- all made with 1095 steel. I didn't know the ESEE is coated...that's cool. I'll have to check that out. And thanks for your tips on oiling them, plus how to get ready to use for veg or meat prep. I prep both, as I often am at the cutting board! That's my favorite kitchen duty.

PMC wrote:Hey PT7,
The ESEE 1095 is coated for protection. I stripped the coating off my ESEE 6 but used cold blue on it. If you did veg or meat prep and do not clean and wipe the uncoated edge clean as well as the lasered lettering, then you would most likely get some rusting with it sitting in the sheath.

I keep either a light coating of CLP or silicone from a cloth on my 1095 blades. If moisture is left inside the sheath that could cause an issue. As long as you keep em clean and oiled you are ok. Just wash them good before food prep. I use them but before they go in the safe I oil them with just the slightest coating.

I really love 1095 steel for knives. If you use em enough you will keep the rust knocked off

Nice looking knives, thanks!